Banana Milkshake

I'm enjoying this shake as an afternoon snack. It's full of flavor and light on calories. Bananas are the star and the sweetener, no need for sugar.

Ingredients

• 3 medium size bananas, ripe is best
• 2 cups of almond milk (frozen in an ice tray)
• 1 cup of almond milk
• 1/4 tsp of vanilla extract

Directions

Combine all ingredients in a blender and mix until well blended. Enjoy as a dessert or as an afternoon snack. Makes 4 servings.

©Rolisweets

Pumpkin Spiced Chocolate Chip Cookies

You've got to try these cookies! This is my first time making pumpkin spiced cookies with chocolate chips.

When I was out grocery shopping last week, I spotted pumpkin spice instant pudding and pie filling! I had to try it, and it's amazing. Pudding and pie filling adds a little extra flavor to cookies. This is an amazing way to prepare pumpkin spiced cookies. They are very similar to chocolate chip cookies but have that pumpkin flavor that you love!

They are not hard to make and cook up in 10 - 12 minutes.

Ingredients

• 2 cups of all-purpose flour 
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 (4) oz box of instant pumpkin spiced pudding 
•    and pie filling
• 2 sticks of butter, softened
• 1 cup of packed brown sugar
• 2 eggs (room temperature)
• 1 teaspoon of vanilla extract
• 1 1/2 cups of semi-sweet chocolate chips

Directions

Preheat oven to 350° degrees.

Lightly grease a cookie sheet and set aside.

In a small bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using a hand blender, mix together the softened butter and brown sugar until smooth and creamy. Add the eggs and vanilla extract and blend until smooth. Stir in the pumpkin spiced pudding and pie filling and mix just until blended. 

Add the flour mixture and, using a spoon or fork, stir just until all ingredients are well blended. Stir in the chocolate chips.

Drop by rounded tablespoon fulls onto the prepared cookie sheet and place them two inches apart. (I usually measure out two tablespoons per cookie.)

Cook the cookies for 10 - 12 minutes or until the edges are slightly brown.

Remove the cookies from the oven and let them cool for about 5 minutes and transfer them to a cooling rack to finish cooling.

Enjoy with a nice glass of milk or your favorite beverage!

Makes 36 cookies.

©Rolisweets

Chicken Noodle Soup with Bow Tie Pasta

With the beginning of cooler weather, it's time for hot soups, stews, and chili. Chicken noodle soup is one of the most comforting foods to enjoy, especially when it's cold outside and you want to warm up inside.

Ingredients

• 2 Tbsp of all purpose flour
• 2 Tbsp of olive oil
• 6 cups of water
• 3 cups of chopped chicken breast tenders, uncooked
• 4 cups of uncooked Bow Tie Pasta
• 1/2 stick of butter
• 4 chicken bouillon cubes
• 1/2 tsp black pepper
• 2 cups of kale (fresh or frozen) 
• 1/2 cup of chopped celery
• 1/4 cup of chopped green onion

Directions
Cook the bow tie pasta according to the package directions and set aside.

Heat a large pot on medium-high and add the olive oil. Let the oil get hot and then add the all-purpose flour. Stir to combine and let the sauce thicken. 

Add the 6 cups of water and heat the water until it begins to boil. Add the uncooked chicken breast tenders and carrots. Cook for 10 minutes. 

Add the butter, bouillon cubes, black pepper, and kale. Cook for 10 more minutes. Add the celery and green onions and cook for 5  minutes and remove from heat.

Serve the soup by adding the cooked noodles to each bowl and topping the noodles with the prepared soup. This will keep the noodles from becoming soggy or overcooked.

Enjoy!

©Rolisweets